“Exquisite Hawaiian Luau Feast: Grilled Mahi-Mahi with Pineapple Salsa and Coconut Rice”
A flavorful hawaiian dinner perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 4 mahi
- mahi fillets (6 oz each) Salt and pepper, to taste 2 tbsp vegetable oil 1 cup jasmine rice 1 can (13.5 oz) coconut milk 1 1/2 cups water 1/4 tsp salt 1 medium pineapple, peeled, cored and diced 1 small red onion, finely chopped 1/4 cup fresh cilantro, chopped 2 tbsp lime juice 1 jalapeno, seeded and minced 1 tsp sugar 1 tsp salt 1/4 tsp black pepper
Instructions
- Season mahi mahi fillets with salt and pepper. Heat oil in a large skillet over medium high heat. Add fillets and cook for 4 minutes per side or until cooked through. Remove from heat and set aside. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 18 20 minutes or until rice is tender and liquid is absorbed. Fluff with a fork. In a mixing bowl, combine pineapple, red onion, cilantro, lime juice, jalapeno, sugar, salt, and pepper. Mix well. To serve, place a bed of coconut rice on each plate, top with a grilled mahi mahi fillet, and spoon pineapple salsa over the fish.
Chef’s Insight
To achieve a perfect grill on the mahi-mahi, use a cast iron skillet to ensure even heat distribution.
Notes
Adjust the spiciness of the salsa by adding more or fewer jalapeno peppers.